29 Sep 2010

Fruit leather

A slab of damson, apple, grape and fennel fruit leather.
Damson, apple, grape and fennel fruit leather.

This year, instead of simply drying the damsons as we did last year (see here), we made fruit leather - from damsons and from various combinations.

To make fruit leather, remove all stones, peel and core apples, then put the fruit into a blender and blend until it's as fine as you want it. Pour out onto an oven tray covered with clingfilm a 1/8" to 1/4" layer of the fruit pulp. (Be sure that all stones are removed. If you leave one it will be chopped in the blender into hard, sharp little pieces.)

Place in an oven on very low, about plate-warming temperature, and leave for 24 hours. Peel the drying pulp off the clingfilm and turn it over. Leave for another 12 hours.

Roll it up in the clingfilm and store in the fridge or freezer -

Fruit leathers rolled up ready for the fridge or freezer.

Varying the ingredients -

Apple, banana, honey and toasted oats fruit leather.
Apple, banana, honey and toasted oats.

Blended damson and liquorice poured into a tray ready for the oven.
Damson and liquorice, poured after blending soft liquorice and damsons.

Dried damson and liquorice fruit leather.
Damson and liquorice dried.

Damson and liquorice fruit leather cut with scissors into strips for eating.
Damson and liquorice cut with scissors into strips for eating.

There's more info on fruit leathers and a table of the suitability of various fruits here.

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